RIGATONI & PESTO

THE MOST POPULAR PLATE OF GREENS!

INGREDIENTS:
500g DRY PASTA (E.G. RIGATONI. IDEALLY WHOLEGRAIN) 
3 TBSP GREEN PESTO
3 TBS OLIVE OIL
2 GARLIC CLOVES 
VEGETABLES: STEAMED BROCCOLI (CUT INTO FLORETS)

GARNISH: 
FRESH HERBS (BASIL LEAVES)
½ CUP GRATED CHEESE (RECOMMEND PARMESAN)
½ CUP NUTS (PINE NUTS OR SMASHED CASHEW)
A HANDFUL OF CHERRY TOMATOES (CUT IN HALF).
OPTIONAL: LEMON RIND OR CHILLI FLAKES (TO BE FANCY!) 

HOMEMADE PESTO
(SEE OUR RECIPE!)

UTENSILS:
LARGE SAUCEPAN, MEASURING SPOONS, GRATER, KNIFE, CHOPPING BOARD, METAL COLANDER

METHOD:
PUT THE PASTA IN A LARGE SAUCEPAN, CONTAINING BOILING WATER, ½ TEASPOON OF SALT AND 1 TBSP OF OIL.  
THE PASTA COOKING TIME WILL BE WRITTEN ON THE PACKET (USUALLY BETWEEN 9-13MINUTES).
IF YOU CHOOSE HAVE BROCCOLI, AFTER 5 MINUTES OF PASTA COOKING, PLACE THE BROCCOLI FLORETS IN A METAL COLANDER, RESTING ABOVE THE BOILING PASTA AND COVER WITH A LID. 
STEAM THE BROCCOLI (SO THAT THE NUTRIENTS ARE NOT LOST) FOR 5 MINUTES, WHEN THE FLORETS ARE STILL GREEN AND A BIT CRUNCHY. 
WHEN BOTH THE PASTA AND BROCCOLI ‘AL DENTE’ (SLIGHTLY UNDERCOOKED), PLACE THE BROCCOLI IN A BOWL AND USE THE COLANDER TO DRAIN THE WATER FROM THE PASTA. 
RETURN THE PASTA TO THE PAN, ADD 2 MORE TBSP OF OLIVE OIL AND THE PESTO, AND STIR WELL.
SERVE THE PASTA INTO BOWLS AND ON TOP OF EACH, ADD THE GARNISH OF YOUR CHOICE, AS WELL AS CHERRY TOMATOES, IF YOU WISH! 
ENJOY YOUR COLOURFUL, CRUNCHY, JUICY AND FRESH TASTING MEAL!

NUTRITIONAL HACK: WHY IS ‘AL DENTE’ COOKED FOOD BETTER? SLIGHTLY UNDERCOOKING PASTA PROVIDES FUEL FOR WORKING MUSCLES FOR LONGER AFTER EATING, THAN WELL-COOKED PASTA. AS FOR ‘AL DENTE’ VEGETABLES, THESE ARE BETTER FOR YOU BECAUSE THE MORE THAT FOOD IS HEATED, THE MORE NUTRIENTS ARE LOST-SO YOU SHOULD INDEED SAY NO TO MUSHY VEGETABLES!